Herb Roasted Chicken With Winter Vegetables
Miz Helen's Kitchen
1 2 1/2 to 3 pound Fryer Chicken
2 Yellow medium Onions quartered
1 garlic bulb
3 Celery Stalks with the leaves chopped
4 Carrots chopped
4 Irish Potatoes skin on quartered
3 Turnips quartered
1 tablespoon Extra Virgin Olive Oil
3 teaspoons Salt
2 teaspoons Pepper
4 teaspoons Thyme
4 Sprigs of Fresh Rosemary or 4 teaspoons dried Rosemary
1 cup water
Wash the chicken inside and out very good. With the olive oil rub the chicken all over back and front. Take the whole garlic pods from the bulb skin on and put 1/2 of them in the cavity of the Chicken. Insert the short steams with the leaves from the celery into the cavity of the Chicken. Sprinkle the oiled Chicken with 1 1/2 teaspoon salt, 11/2 teaspoons pepper and 2 teaspoons thyme. Toss the quartered onion, chopped celery, chopped carrots, quartered Irish Potatoes, and quartered Turnips with the remainder of the salt, pepper and thyme.
Place the vegetables into the bottom of a 9X13 baking dish, place the chicken on top of the vegetables. Place the remainder of the garlic pods around the top of the vegetables. Add the rosemary springs or the dried rosemary to the top of the vegetables.
Pour 1 cup water around the edge of the pan so you don't wash off the seasons.
Place the baking dish in the oven do not cover.
Roast at 425 degrees for 1 hour and 20 minutes. Check at 1 hour as oven temperatures vary.
The Chicken will be a beautiful golden brown and very moist on the inside. The Vegetables will be very tender but not to soft. There will be a very nice sauce that will form in the bottom of the pan.
I suggest that you serve this with a nice toasted bread and just open the garlic pods and spread it on the bread.
You might take the left overs and make a wonderful Chicken and Vegetable soup, just chop and add Chicken Broth. That's what I am going to do. It's on my menu for tomorrow.